20 Irresistible Casseroles For Chilly Days

Did you know that the average American consumes about 20 pounds of casseroles each year? As the cold weather sets in, there’s nothing quite like a warm, hearty dish to bring comfort to your home—and that’s where our 20 Irresistible Casseroles for Chilly Days comes in! In this blog, we’ll guide you through an array of scrumptious casseroles, from Cheesy Chicken and Broccoli to Mexican Cornbread, ensuring you have plenty of delightful options to keep everyone cozy and satisfied during the chilly months ahead.

Cheesy Chicken and Broccoli Casserole

Indulge in the delightful flavors of a Cheesy Chicken and Broccoli Casserole, a comforting dish that brings together tender chicken, fresh broccoli, and creamy cheese in every bite. Perfect for a family dinner or as a tasty meal prep option, this casserole is both satisfying and easy to make.

2 cups cooked chicken, shredded
1 cup broccoli florets, steamed
1 can (10.5 oz) cream of chicken soup
1 cup cooked rice
1 cup shredded cheddar cheese
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup breadcrumbs (optional, for topping)
1 tablespoon olive oil or melted butter (if using breadcrumbs)

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken, steamed broccoli, cream of chicken soup, cooked rice, shredded cheddar cheese, and milk. Season the mixture with garlic powder, onion powder, salt, and pepper, stirring until everything is well incorporated.

Transfer the mixture into a greased 9×13 inch casserole dish, spreading it evenly. If you want a crunchy topping, mix the breadcrumbs with the olive oil or melted butter in a small bowl, then sprinkle them evenly over the casserole.

Bake the casserole in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and the top is golden brown. Once done, remove from the oven and let it cool for a few minutes before serving.

This Cheesy Chicken and Broccoli Casserole pairs wonderfully with a simple side salad or some crusty bread. Enjoy this hearty meal that’s sure to please everyone at the table!

Hearty Beef and Quinoa Casserole

Indulge in this delicious Hearty Beef and Quinoa Casserole, a perfect blend of flavors that is both nutritious and satisfying. This dish is ideal for family dinners or meal prep, offering a healthy twist that everyone will love.

1 lb ground beef
1 cup quinoa, rinsed
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 cup frozen mixed vegetables (carrots, peas, corn)
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Start by preheating your oven to 350°F (175°C). In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat and add the chopped onion and minced garlic to the skillet, sautéing for an additional 3-4 minutes until the onion becomes translucent.

Next, stir in the quinoa, beef broth, diced tomatoes (with their juice), and frozen mixed vegetables to the beef mixture. Season with oregano, paprika, salt, and pepper, mixing well to combine all ingredients. Bring the mixture to a boil before reducing the heat to a simmer, covering it, and allowing it to cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.

Once cooked, carefully transfer the mixture into a greased 9×13 inch baking dish. If desired, sprinkle the top with shredded cheese for an extra cheesy finish. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your Hearty Beef and Quinoa Casserole with a side salad for a complete meal!

Creamy Mushroom and Spinach Bake

This Creamy Mushroom and Spinach Bake is a delectable and comforting dish, perfect for a family dinner or as a delightful side for any occasion. With its rich flavors and creamy texture, it’s sure to impress even the pickiest eaters!

2 cups fresh spinach, chopped
2 cups mushrooms, sliced
1 cup heavy cream
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, diced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup breadcrumbs (optional for topping)

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Next, add the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are softened and slightly browned.

Once the mushrooms are ready, stir in the chopped spinach and cook until wilted, about 2 minutes. Add the heavy cream, dried thyme, and season with salt and pepper to taste. Allow the mixture to simmer for about 3-4 minutes, allowing the flavors to meld together.

Transfer the creamy mushroom and spinach mixture to a baking dish. Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top. If desired, add breadcrumbs for an extra crunchy topping.

Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown. Once done, let it cool for a few moments before serving. Enjoy your deliciously creamy bake as a satisfying main dish or a delectable side!

Sweet Potato and Black Bean Casserole

Sweet Potato and Black Bean Casserole is a hearty, nutritious dish that perfectly blends savory and sweet flavors. Ideal for weeknight dinners or potlucks, this casserole is both satisfying and easy to prepare.

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced tomatoes (canned or fresh)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon olive oil
1/2 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper, to taste
Fresh cilantro for garnish (optional)

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and the onion is translucent, about 3–4 minutes.

Add the diced sweet potatoes to the skillet, along with the cumin, chili powder, salt, and pepper. Cook for an additional 5–7 minutes, stirring occasionally, until the sweet potatoes begin to soften.

In a large mixing bowl, combine the sautéed sweet potatoes, black beans, corn kernels, and diced tomatoes. Mix until everything is well incorporated.

Spoon the mixture into a greased baking dish and spread it evenly. Top with the shredded cheese.

Bake in the preheated oven for about 25–30 minutes, or until the cheese is bubbly and golden. Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro if desired.

Serve warm and enjoy your delicious Sweet Potato and Black Bean Casserole!

Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole is a comforting dish that brings together the goodness of tuna, noodles, and a creamy sauce, all baked to perfection. This easy-to-make casserole is perfect for busy weeknights or as a crowd-pleasing potluck dish.

8 ounces egg noodles
2 cans (5 ounces each) of tuna, drained
1 cup frozen peas
1 cup sour cream
1 can (10.5 ounces) cream of mushroom soup
1 cup shredded cheddar cheese
½ cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs (optional)
2 tablespoons butter, melted (optional)

Begin by preheating your oven to 350°F (175°C). While the oven heats, cook the egg noodles according to the package instructions until they are al dente, then drain and set aside.

In a large mixing bowl, combine the drained tuna, frozen peas, sour cream, cream of mushroom soup, shredded cheddar cheese, and milk. Add the garlic powder, onion powder, and season with salt and pepper to taste. Stir until all the ingredients are well mixed.

Gently fold the cooked egg noodles into the tuna mixture, ensuring they are evenly coated with the sauce. Transfer this mixture into a greased 9×13 inch baking dish, spreading it out evenly.

If you like a crunchy topping, mix the breadcrumbs with the melted butter in a small bowl, then sprinkle it evenly over the casserole. This step is optional but adds a delightful texture!

Bake the casserole in the preheated oven for 25 to 30 minutes, or until bubbly and golden brown on top. Let it cool for a few minutes before serving to allow the flavors to meld.

Enjoy this delicious and hearty Classic Tuna Noodle Casserole that brings comfort and satisfaction to any meal!

Savory Italian Sausage Casserole

The Savory Italian Sausage Casserole is a hearty, flavorful dish that brings comfort to any dinner table. Packed with zesty sausage, vibrant vegetables, and gooey cheese, this casserole is perfect for busy weeknights or weekend gatherings.

1 pound Italian sausage (sweet or mild, removed from casings)
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, drained and rinsed
1 cup pasta (penne or rigatoni)
2 cups chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh basil, for garnish

Preheat your oven to 350°F (175°C). In a large skillet over medium heat, add the Italian sausage and cook until browned, breaking it up with a spoon, approximately 5-7 minutes. Make sure the sausage is fully cooked before moving to the next step.

Add the onion, garlic, and green bell pepper to the skillet and sauté until the vegetables are softened, about 3-5 minutes. Stir in the diced tomatoes, cannellini beans, pasta, chicken broth, Italian seasoning, and red pepper flakes if using. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally to prevent sticking. Once the pasta is al dente, remove the skillet from heat and transfer the mixture to a greased 9×13 inch casserole dish.

Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving. This savory casserole is best enjoyed warm and pairs well with a simple green salad or crusty bread.

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole is a delicious and hearty dish that’s perfect for gatherings and weeknight dinners. Creamy, cheesy, and topped with your favorite toppings, this casserole will surely satisfy anyone’s hunger!

4 large russet potatoes, peeled and cubed
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/4 cup butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cooked bacon, crumbled
1/4 cup green onions, chopped
1/2 cup additional shredded cheese for topping

Begin by preheating your oven to 350°F (175°C). In a large pot, bring salted water to a boil and add the cubed russet potatoes. Cook for about 10-15 minutes, or until they are tender when pierced with a fork.

Once the potatoes are cooked, drain them and return them to the pot. Add the sour cream, cheddar cheese, milk, melted butter, garlic powder, onion powder, salt, and black pepper. Mash everything together until well combined but still slightly chunky.

Fold in the crumbled bacon and chopped green onions, reserving a small amount of each for garnish. Transfer the potato mixture into a greased 9×13 inch baking dish, spreading it evenly. Sprinkle the top with the reserved bacon and green onions, followed by the additional shredded cheese.

Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly. Allow the casserole to rest for a few minutes before serving, and enjoy this delicious comfort food with your friends and family!

One-Pan Chicken Alfredo Casserole

One-Pan Chicken Alfredo Casserole is a creamy and comforting dish that combines tender chicken, pasta, and a rich Alfredo sauce, all baked together for a satisfying meal. Perfect for busy weeknights, this one-pan wonder simplifies dinner prep and cleanup!

2 cups cooked rotini or penne pasta
2 cups cooked chicken, shredded or diced
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup broccoli florets (optional)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta, cooked chicken, and Alfredo sauce. If you’re adding broccoli, toss it in at this stage for an extra nutritional boost. Add garlic powder, Italian seasoning, and season with salt and pepper to taste. Stir everything together until well combined.

Next, drizzle the olive oil into a large oven-safe casserole dish. Pour the pasta and chicken mixture into the dish, spreading it out evenly. Sprinkle the top with mozzarella cheese and Parmesan cheese for a deliciously cheesy crust.

Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Once done, allow the casserole to cool for a few minutes before serving. Enjoy your hearty and creamy One-Pan Chicken Alfredo Casserole as a comforting meal that everyone will love!

Rustic Ratatouille Casserole

Rustic Ratatouille Casserole is a hearty and flavorful dish that celebrates the rich tastes of summer vegetables. Perfect as a main course or a side dish, this casserole is not only delicious but also a beautiful way to incorporate healthy ingredients into your meals.

1 medium eggplant, diced
2 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, diced
3 cloves garlic, minced
4 medium tomatoes, chopped
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish

To start, preheat your oven to 375°F (190°C). While the oven is heating, prepare your vegetables. Chop the eggplant, zucchini, red and yellow bell peppers, onion, and tomatoes into bite-sized pieces. In a large mixing bowl, combine all the chopped vegetables with the minced garlic, olive oil, dried thyme, dried basil, salt, and pepper. Stir well to coat the vegetables evenly.

Next, transfer the vegetable mixture to a large casserole dish. Spread it evenly to ensure consistent cooking. Cover the dish with aluminum foil and place it in the preheated oven. Bake for about 30 minutes to allow the vegetables to soften.

After 30 minutes, remove the foil and stir the vegetables. Sprinkle the shredded mozzarella cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly with a golden-brown crust.

Once cooked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your Rustic Ratatouille Casserole as a delightful main dish or a vibrant side!

Mexican Cornbread Casserole

Mexican Cornbread Casserole is a deliciously hearty dish that combines the flavors of cornbread with spicy Mexican ingredients. Perfect for family gatherings or potlucks, this casserole is sure to impress your guests with its comforting taste and appealing textures.

1 cup cornmeal
1 ½ cups milk
1 large egg
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 cup chopped bell peppers (red and green)
1 cup diced tomatoes (canned or fresh)
1 teaspoon chili powder
1 teaspoon cumin
1 cup shredded cheddar cheese
1 tablespoon olive oil
Salt and pepper to taste

Begin by preheating your oven to 400°F (200°C). In a mixing bowl, whisk together the cornmeal, milk, and egg until well combined. Set this mixture aside to thicken while you prepare the other ingredients.

In a large skillet, heat the olive oil over medium heat. Add the chopped bell peppers and cook for about 3-5 minutes or until they begin to soften. Then, stir in the black beans, corn, and diced tomatoes, followed by the chili powder, cumin, salt, and pepper. Allow the mixture to cook for another 5 minutes, stirring occasionally.

Once the vegetable mixture is ready, combine it with the cornmeal mixture in the mixing bowl. Stir in half of the shredded cheddar cheese to give it a creamy texture.

Pour the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese on top. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this warm, flavorful dish as a main course or a delightful side!

Buffalo Cauliflower Casserole

Buffalo Cauliflower Casserole is a spicy and cheesy dish that satisfies cravings for comfort food while being plant-based. This versatile recipe is perfect for gatherings, game days, or as a delightful side at any dinner table.

1 large head of cauliflower, cut into florets
1 cup of buffalo sauce
1 cup of shredded mozzarella cheese
1/2 cup of cream cheese, softened
1/2 cup of Greek yogurt or sour cream
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and pepper to taste
2 green onions, chopped (for garnish)

Preheat your oven to 375°F (190°C). In a large pot of boiling water, cook the cauliflower florets for about 5 minutes until slightly tender but still crisp. Drain and set aside to cool.

In a large mixing bowl, combine the buffalo sauce, cream cheese, and Greek yogurt. Use a whisk to mix these ingredients until smooth. Then, add the garlic powder and onion powder, seasoning with salt and pepper to taste.

Add the cooked cauliflower to the sauce mixture, stirring gently to coat all the florets evenly. Then, transfer the cauliflower mixture to a greased baking dish, spreading it out evenly.

Sprinkle the shredded mozzarella cheese on top of the cauliflower. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and lightly golden.

Once done, remove the casserole from the oven and let it sit for a few minutes. Before serving, garnish with chopped green onions for an added crunch and flavor. Enjoy your delicious Buffalo Cauliflower Casserole!

Spinach and Artichoke Dip Casserole

Indulge in the creamy, cheesy comfort of this delicious Spinach and Artichoke Dip Casserole, perfect for any gathering or cozy night in. With its rich flavors and satisfying texture, it’s a crowd-pleaser that pairs wonderfully with tortilla chips or crusty bread.

2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil (for greasing)

Start by preheating your oven to 350°F (175°C). While the oven is heating, in a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, and garlic. Use a hand mixer or a whisk to blend the ingredients until smooth and creamy.

Next, stir in the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Mix everything together until well combined.

Grease a medium-sized casserole dish with olive oil, then pour the spinach and artichoke mixture into the dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dip is bubbly.

Once done, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your Spinach and Artichoke Dip Casserole warm with tortilla chips, toasted baguette slices, or fresh vegetables!

BBQ Pulled Pork Casserole

BBQ Pulled Pork Casserole is the ultimate comfort food, combining tender pulled pork with a deliciously cheesy and crispy topping. It’s perfect for weeknight dinners or gatherings when you want to impress your guests with minimal effort.

2 cups cooked pulled pork
1 cup BBQ sauce
1 cup corn kernels (frozen or canned)
1 cup black beans, drained and rinsed
2 cups cooked rice (white or brown)
1 cup shredded cheddar cheese
1 cup tortilla chips, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pulled pork and BBQ sauce. Mix well until the pork is evenly coated with the sauce.

Next, add the corn, black beans, and cooked rice to the bowl. Season the mixture with garlic powder, onion powder, salt, and pepper. Stir everything together until you have a well-combined filling.

Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly. Top with shredded cheddar cheese and sprinkle the crushed tortilla chips over the cheese for added crunch.

Bake the casserole in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly. Allow it to cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Enjoy your delicious BBQ Pulled Pork Casserole as a hearty meal that’s sure to please everyone at the table!

Mediterranean Vegetable Casserole

Try this delightful Mediterranean Vegetable Casserole for a wholesome meal that bursts with flavor. Packed with seasonal vegetables and aromatic herbs, it’s perfect as a side dish or a hearty main course.

2 cups zucchini, sliced
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 cup eggplant, cubed
1 cup cherry tomatoes, halved
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups spinach, fresh
1 cup feta cheese, crumbled
1/4 cup olive oil
Salt and pepper to taste
1 cup bread crumbs

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the zucchini, red bell pepper, yellow bell pepper, eggplant, cherry tomatoes, onion, and garlic. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss everything together until well mixed.

Next, add the fresh spinach to the vegetable mixture and gently fold it in until combined. Transfer this medley of vegetables to a large casserole dish, spreading it out evenly across the bottom. Crumble the feta cheese on top of the vegetable mixture, ensuring it’s evenly distributed.

In a small bowl, combine the bread crumbs with a drizzle of olive oil to coat them lightly. Sprinkle the breadcrumb mixture evenly over the casserole for a crispy topping. Cover the dish with aluminum foil and place it in the preheated oven.

Bake for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes or until the top is golden brown and the vegetables are tender. Remove from the oven and let it cool slightly before serving.

Enjoy your delicious and nutritious Mediterranean Vegetable Casserole as a perfect accompaniment to your meal, or as a satisfying stand-alone dish!

Shepherd’s Pie Casserole

Shepherd’s Pie Casserole is a hearty and comforting dish that combines savory ground meat, vegetables, and creamy mashed potatoes, all baked to perfection. This delicious casserole is perfect for family dinners and is sure to satisfy everyone at the table.

1 pound ground lamb or beef
1 medium onion, diced
2 cloves garlic, minced
2 cups mixed vegetables (peas, carrots, corn)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 cups beef broth
4 cups mashed potatoes (prepared or store-bought)
1 cup shredded cheese (cheddar or your choice)
Salt and pepper to taste
Olive oil for cooking

Preheat your oven to 400°F (200°C). In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Next, stir in the minced garlic and cook for another minute until fragrant. Add the ground lamb or beef to the skillet, season with salt and pepper, and cook until it is browned, breaking it apart as it cooks.

Once the meat is browned, mix in the mixed vegetables, tomato paste, Worcestershire sauce, and beef broth. Simmer the mixture for 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

In a greased 9×13 inch casserole dish, spread the meat and vegetable mixture evenly across the bottom. Carefully dollop the mashed potatoes on top, spreading them out with a spatula to cover the filling completely. If desired, sprinkle the shredded cheese over the mashed potatoes for a cheesy topping.

Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the edges are bubbly. Remove from the oven and allow the casserole to cool for a few minutes before serving.

This Shepherd’s Pie Casserole is best enjoyed warm and can be paired with a fresh salad for a complete meal. Enjoy your delicious creation!

Creamy Tomato Basil Casserole

Indulge in the savory goodness of a Creamy Tomato Basil Casserole, perfect for cozy dinners or as a pleasing side dish. This recipe combines fresh ingredients and rich flavors, making it a delightful addition to your meal rotation.

2 cups of cooked pasta (penne or rotini work well)
1 can (15 oz) of crushed tomatoes
1 cup of heavy cream
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
2 cloves of garlic, minced
1/4 cup of fresh basil, chopped (plus extra for garnish)
1 teaspoon of salt
1/2 teaspoon of black pepper
1 tablespoon of olive oil

To begin, preheat your oven to 375°F (190°C). While the oven warms, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

Next, stir in the crushed tomatoes, salt, and black pepper. Allow this mixture to simmer for about 5 minutes, letting the flavors meld together.

Once the tomato mixture has simmered, remove the skillet from heat and stir in the heavy cream and fresh basil. Mix until well combined, then add the cooked pasta and half of the mozzarella cheese. Ensure that everything is evenly coated.

Transfer the pasta mixture into a greased casserole dish. Top it with the remaining mozzarella cheese and the Parmesan cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.

Once done, remove the casserole from the oven and let it rest for about 5 minutes. Serve warm, garnished with extra fresh basil, and enjoy the creamy, tomato-infused goodness!

Potluck Pasta Casserole

Potluck Pasta Casserole is a crowd-pleasing dish that combines the comforting flavors of pasta, cheese, and savory ingredients, making it perfect for gatherings. This easy-to-make casserole can be prepared ahead of time, ensuring you spend less time in the kitchen and more time enjoying with your guests.

12 oz pasta (elbow macaroni or rotini)
1 lb ground beef or Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Chopped fresh basil for garnish (optional)

Start by preheating your oven to 350°F (175°C). In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain the pasta and set aside.

In a large skillet over medium heat, add the ground beef or Italian sausage. Cook until browned, breaking it up with a spoon. Add the chopped onion and minced garlic, cooking until the onion becomes translucent.

Once the meat and onion are cooked, stir in the marinara sauce and let it simmer for about 5 minutes. Mix in the cooked pasta, ricotta cheese, Italian seasoning, and season with salt and pepper to taste. Combine everything well until all the pasta is coated with the sauce.

Transfer the pasta mixture into a greased 9×13-inch baking dish. Top it generously with mozzarella cheese and sprinkle the Parmesan cheese on top. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.

Once baked, remove from the oven and let it cool for a few minutes before serving. For an extra touch, garnish with fresh basil if desired. Enjoy your delicious Potluck Pasta Casserole with family and friends!

Breakfast Scramble Casserole

Start your day off right with this deliciously hearty Breakfast Scramble Casserole. Packed with protein and flavor, it’s perfect for feeding a crowd or meal prepping for busy mornings!

1 pound breakfast sausage
8 large eggs
1 cup milk
2 cups frozen hash browns
1 cup shredded cheddar cheese
1/2 cup diced bell peppers (any color)
1/4 cup chopped green onions
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it up with a spatula as it cooks. Once cooked, drain any excess fat and set aside.

In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined. Add the cooked sausage, frozen hash browns, bell peppers, and half of the cheddar cheese to the egg mixture, stirring until everything is evenly coated.

Grease a 9×13-inch baking dish with non-stick spray or olive oil. Pour the breakfast mixture into the dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top of the casserole.

Bake in the preheated oven for about 45-50 minutes, or until the eggs are set and the top is golden and bubbly. Once finished, remove from the oven and let it cool for a few minutes before slicing.

Garnish with chopped green onions before serving for an extra touch of flavor. Enjoy your scrumptious Breakfast Scramble Casserole hot, or store leftovers in the refrigerator for a quick breakfast throughout the week!

Zesty Chili Mac Casserole

Indulge in this deliciously comforting Zesty Chili Mac Casserole, a perfect blend of creamy macaroni, zesty chili, and gooey cheese. This one-dish wonder is ideal for busy weeknights or gatherings with family and friends.

2 cups elbow macaroni
1 pound ground beef (or turkey)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
Fresh cilantro or green onions for garnish (optional)

Start by preheating your oven to 350°F (175°C). In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Once browned, drain excess grease, if necessary.

Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for an additional 2 minutes to let the spices bloom.

Next, add the kidney beans, diced tomatoes, and tomato sauce to the skillet, mixing everything well. Allow the mixture to simmer for about 5 minutes to blend the flavors.

In a large mixing bowl, combine the cooked macaroni and the meat mixture, stirring until everything is well coated. Transfer this mixture to a greased 9×13-inch baking dish.

Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Once out of the oven, let the casserole cool for a few minutes before serving. Garnish with fresh cilantro or green onions if desired, and enjoy your hearty, zesty meal!

Spanish Rice and Chicken Casserole

Spanish Rice and Chicken Casserole is a hearty and satisfying dish that combines tender chicken with flavorful rice and vibrant spices. This one-dish meal is perfect for family dinners and can be easily prepared ahead of time for busy weekdays.

2 cups cooked Spanish rice
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 cup bell peppers, chopped (any color)
1 cup onion, chopped
1 cup corn, drained (can use frozen corn)
1 cup shredded cheddar cheese
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil

Preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the onion and bell peppers, sautéing for about 5 minutes until they are soft and fragrant.

Next, add the chicken pieces to the skillet, cooking for an additional 5-7 minutes or until the chicken is no longer pink in the center. Stir in the diced tomatoes, tomato sauce, corn, chili powder, cumin, salt, and pepper, mixing everything well.

Once combined, gently fold in the cooked Spanish rice until evenly distributed. Transfer the mixture to a greased 9×13 inch casserole dish and spread it out evenly.

Sprinkle the shredded cheddar cheese over the top of the casserole, ensuring it covers the entire surface. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.

After baking, let the casserole rest for about 5 minutes before serving. This Spanish Rice and Chicken Casserole makes for a delicious and comforting meal that the whole family will enjoy!